Whip the 400 ml whipping cream in the blender until thick and airy.

Soak the 3 gelatine sheets in cold water until softened.

Heat the 50 ml milk until hot but not boiling.

Dissolve the softened gelatin in the hot milk.

Stir the sweetened condensed milk into the gelatin milk mixture.

Fold the condensed milk mixture into the whipped cream gently.

Fold ground cinnamon into the cream mixture to taste.

Blend the cinnamon-flavored cookies into fine crumbs.

Layer cookie crumbs and cinnamon cream in six serving glasses.

Repeat the layers until the glasses are full.

Refrigerate the desserts for 240 min until firm.

Melt the unsalted butter and combine it with reserved cookie crumbs.

Sprinkle the cookie crumble over each dessert before serving.